PEANUT BUTTER CHOCOLATE CHIP COOKIES: Peanut Butter Cookie Day!

Today is National Peanut Butter Cookie Day. Make these Peanut Butter Chocolate Chip Cookies to celebrate! 

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened

3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp pure vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup chocolate chips (Guittard) (for me, the darker the better)

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

Chocolate Peanut Butter Thumbprint Cookies

Yesterday was Peanut Butter Cookie Day, but it was also Cachaca Day, and I opted to post a recipe for Cachaca Brasileiros. But I think it's not too late to make a batch of these great Chocolate Peanut Butter Thumbprint Cookies. They're easy and terrific and great for the weekend!
Recipe from Sunset Magazine originally.

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Ingredients
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup creamy peanut butter

Directions
Put chocolates and butter in top of double boiler or in saucepan over saucepan of simmering water. Cook, stirring occasionally, until melted. Remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Take dough out and let sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, and put onto sheets 1 inch apart.
Press your thumb into center of each cookie ball, making a small well.
Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp peanut butter from bag into each well.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.